8teaspoonsgoat cheese, preferably Mielle or honey goat cheese
2teaspoonshoney,or lavender-infused honey
flaky sea salt or Kosher saltoptional
¼cupfinely chopped walnuts,or hazelnuts
1teaspoonmaple syrup
Instructions
Whole Figs with Goat Cheese and Honey
Gently wash and wipe the figs. Remove the stem with a sharp knife. Cut the figs in quarters, from the stem end to the base, making sure to not cut all the way through. Gently stuff 1 teaspoon of goat cheese into the center of each fig. Drizzle with honey or lavender-infused honey and serve on a small plate with a fork as a starter or dessert. Optional: top with a pinch of sea salt or Kosher salt and or maple-glazed nuts like walnuts or hazelnuts.
Fresh Fig Halves with Goat Cheese and Maple Glazed Walnuts
Wash and wipe each fig and remove the stem end. Top each fig half with 1 teaspoon goat cheese, then top with maple-glazed walnuts. Drizzle with honey. Add a tiny pinch of finishing salt. Serve as finger food with napkins.
Fresh Figs with Blue cheese, Balsamic glaze, and Toasted Hazelnuts
Wash and wipe each fig and remove the stem end. Top each fig half with 1 teaspoon creamy blue cheese, then top with finely chopped, toasted maple-glazed hazelnuts. Drizzle with ¼ to ½ teaspoon balsamic glaze. Serve as finger food with napkins.
Notes
Figs have a very short shelf life. They're best picked when fully ripe. If they're picked too early, they will be hard and they won't ripen. Store them in a single layer in the fridge and eat them within 3 days. Don't wash them until you're ready to eat them.